Other Ingredients:

In a large pan or wok, sauté onion, tomato, red pepper and dill in 2 tbsp of Sabrosa Italian Lemon Olive Oil on medium high with a couple of pinches of Sabrosa Lemon Dill Salt until onions become translucent.

Add the rice and sauté for another 2-3 minutes until rice breaks up. Add 1-2 tbsp LFK Tosa Spice Blend, 1-2 tsp Rocky’s Garlic Hot Sauce, a pinch of Sabrosa Lemon Dill Salt and sauté another 5 minutes to get some crisp on the rice.

Add the frozen peas and sauté for another 2 minutes until peas are bright green and crisp.